To Make Stewed Oysters Tender

Turn the oysters with the liquor into convenieot disb. With a furk remove each ojster to anotlier disli, passing it e you do bo throufjh the oyster litjuor, íd order to wash off Biiy bits of sbell, etc. When all have teeu removed itrain the liquor tbrougb a fiue viere, wbieh wül re tíi i u tbe bita and yt-llow crabs. Sonie people eat tlicte little crabi, but I reject them from aa Ojster itew as they suggest carelesunePB. Pu: tbe itrained liquor iuto tbe kettle with the quantity of water or inilk you tbiuk proper, and set to boil. AJd rolk-d cracker and alt. A litllu mace (otily a little) is a great adclition, au il bringg out the oytor flavor ; I do not put in pepper an some guests do not like it and the color of ths soup ia not so good. Eaob person can guit his owu taste by uiiui? cither the black or Cayenne Tbo olearer and whiter a soup ppear, (he better it wil) be relished. I otuit crackers in s dinuer soup ; eaoh gucm miist bc supplied, however, at tbe tablc. Kep out tho oysters utitil all tbe ingredients of the toup are addcd, and uu t il it thoroughly boilg. Now add tbe oysters. As oon as il cotues to a good boil, tho eoup is reody to aerve If you bave u very rich stew, a reut niany nynturs and littlo soup - it may bo well to put in a part ot tbe oysters al a time, wa tinp anti) the tirst lot have had it good scald before adding the remainder. Tbe idea il to givo each oyeter a guod cald on ihe outeide at once; it cooks thetn suffioiently and avoids tbe toughuess thai cotnei from overcoüking. ïreated aecordingly to these directions tho oystcrn in itew will be as tender as raw ones. It ii very esey to spoil t)turs by overdoiug tliem. It hai uow becouie a queition ai to whetber a phrenologist can teil what a barrel couuio by examiuiDg iU bed,